Pasta is such a comfort food but it gets boring quick sometimes. This dish is light and delicious and also healthy. It’s chock full of roasted eggplant and awesome caramelized onions. It gives the pasta a flavor that fills you up and takes this way beyond your normal pasta night! This is a perfect option if you have leftover eggplant that you want to use up.
Ingredients:
1 large eggplant
Olive oil
1/2 white onion, peeled and sliced
2 cloves garlic, chopped
12 oz spaghetti
2 cups tomato sauce (I use this sauce)
1 tablespoon red pepper flake
Grated parmesan for topping
Instructions:
1) Preheat oven to 400 degrees. Cut the eggplant into cubes and toss with the olive oil and a little salt. Spread out onto a greased baking sheet and roast for 25 minutes till brown and tender. Set aside.
2) Cook spaghetti to al dente in salted water. Drain and set aside.
3) While pasta is cooking, heat a large skillet over medium heat and add some olive oil. Saute onions till caramelized, about 25-30 minutes. Add garlic and cook for another minute. Add eggplant, sauce and red pepper and stir. Simmer for 5 minutes and then add the pasta and toss gently to combine.
4) Serve with some grated Parmesan on top.
Ingredients
- 1 large eggplant
- Olive oil
- 1/2 white onion, peeled and sliced
- 2 cloves garlic, chopped
- 12 oz spaghetti
- 2 cups tomato sauce
- 1 tablespoon red pepper flake
- Grated parmesan for topping
Method
- Preheat oven to 400 degrees. Cut the eggplant into cubes and toss with the olive oil and a little salt. Spread out onto a greased baking sheet and roast for 25 minutes till brown and tender. Set aside.
- Cook spaghetti to al dente in salted water. Drain and set aside.
- While pasta is cooking, heat a large skillet over medium heat and add some olive oil. Saute onions till caramelized, about 25-30 minutes. Add garlic and cook for another minute. Add eggplant, sauce and red pepper and stir. Simmer for 5 minutes and then add the pasta and toss gently to combine.
- Serve with some grated Parmesan on top.
